Abstract: A packaging system is provided for a plurality of packages which are vulnerable to damage when cut into by a sharp instrument. The packaging system includes a rectangular container enclosing all of the packages and being formed of a rectangular lid and a rectangular tray configuration, preferably in a mating and nonoverlapping configuration, to form the container. A shrink wrap material is applied about the container and shrunk into engagement therewith so as to encircle the container in three dimensions and thus hold the lid and tray in the mating configuration. The shrink wrap material is suitably weakened to allow a manual tearing of the shrink wrap material to release the lid and hence open the container. The shrink wrap material is weakened by a longitudinal slot located adjacent the lid and extending from one side of the lid to an opposite side and two paired series of weakenings in the shrink wrap material.

Abstract: An aqueous shelf-stable beverage product comprises: water; milk solids; an acidic flavoring agent; a two component stabilizing system comprising a first component comprising monoglycerides and up to 10% by weight diglycerides, and a second component comprising carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5. A method for making a shelf-stable beverage product comprises: providing a homogenized milk mixture having the two component stabilizer system; providing a buffered aqueous flavoring solution containing the acidic flavoring agent, disodium phosphate, and potassium bicarbonate; mixing the homogenized milk mixture and the aqueous flavoring solution to form a mixture having a pH of from 6.8 to 7.2; and heating to decompose the potassium bicarbonate to potassium hydroxide and carbon dioxide such that the pH is from 6.3 to 6.5.

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: The invention relates to a method of cooking or reheating a combustible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C. The improved apparatus also incorporates a solid microwave interactive material in conductive heat transfer contact with the microwave susceptible liquid.

Abstract: Roasted and ground coffee is packaged in an infusion coffee bag for use in brewing a cup of coffee in a microwave oven. The brewing bag is placed in a container of water and the container is heated in a microwave oven yielding a high quality coffee beverage in a rapid period of time.

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: The present invention is directed to a process for the production of vanillin through the bioconversion of a vanillin precursor with a ferulic acid degrading microorganism in the presence of a water soluble sulfhydryl compound and optionally, also in the presence of an assimilable carbon source.

Abstract: A coffee grounds disposal and strainer arrangement adapted to be utilized in conjunction with the operation of an automatic coffee brewer. A lid member covering the receptacle receiving the hot liquid or water and entrained spent coffee grounds from the coffee brewer is equipped with a plurality of venting apertures which will allow steam generated by the hot liquid in the receptacle channel to escape upwardly through the apertures. A U-shaped channel structure is formed on the upper ends of the receptacle sidewalls receives the lid flange. Hereby, any condensate liquid flowing down the flange from the inside of the lid member, which condensate is formed from steam emanating from the hot liquid in the receptacle will tend to collect in the U-shaped channel intermediate the lid member and the receptacle, thereby preventing such liquid or water from flowing outwardly and down the receptacle onto the table or counter top.

Abstract: The present invention is concerned with a writing and drawing surface composed of a printed background color or design, a plastic adhesive media, an overlay film, an adhesive for affixing the perimeter of the film to the carton, and a lift tab pattern which allows the overlay film to be released from the packaging surface. The technique for manufacturing consists of applying the background color and film overlay adhesive to the packaging material concurrently with the desired graphics follows by the application of the plastic adhesive and overlay film.

Abstract: The present invention is concerned with a simulated fruit piece suitable for combination with a dry food product having a moisture typically of from 2-3% and wherein the fruit piece maintains its softness and the food product maintains its crispness after various storage conditions, said fruit consisting of fruit solids, a fruit concentrate, a thickening agent, edible food grade acid, sweeteners, coloring, and glycerol. The glycerol/sweetener combination functions as a humectant system which produces a fruit product with an Aw of between about 0.2 to 0.50. A process for preparing said fruit piece is also disclosed wherein a solid phase comprising a fruit solids is combined with a hot liquid phase and the mixture extruded into fruit ropes or strands and cut into the desired shape or form.

Abstract: A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids and 0.1 to 10% coffee oil, or equivalent, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified, oil containing, coffee glass resembling freeze dried or roasted and ground appearing soluble coffee which dissolves in a manner similar to coffee prepared by freeze drying.

Abstract: A microwave brewing device for producing freshly percolated measured quantities of coffee, and more particularly, a percolating device which is adapted to percolate coffee within a microwave oven. An open cup is adapted to be filled with water up to a specific level and volume adequate to brew at least a single cup of freshly percolated coffee beverage. The cup or the percolating device therein may be shielded with a shielding material which is impervious to the passage of microwave energy, and only the lower portion of the cup or percolating device may be provided with a gap or constituted of a microwave-transparent region permitting the passage therethrough of microwave energy in order to heat the water contained in the cup wherein the latter is positioned in the cavity of a microwave oven.

Abstract: A container for a flowable product, such as liquid coffee or the like, having a measuring cup closure. The container neck is preferably closed by an inner seal and has secured thereto the lower portion of a surrounding ring member. An upper portion of this ring member telescopically and lockably receives therein the open end of a measuring cup. An internal flange of the ring member includes a bottom surface which seals against the neck edge and the upper portion includes a circumferential bead which forms a seal with the outside of the open end of the measuring cup.

Abstract: A method for treating vegetable oil to provide the natural flavor of peanut oil, olive oil an sesame oil is provided. In the method, a natural flavored oil is heated to a temperature of at least about 150.degree. F. An inert gas is conducted through the oil while maintaining the oil at a natural flavor volatilization temperature of at least about 150.degree. F. to provide an inert gas flavorant stream containing natural volatile flavor components. A vegetable oil is provided at a temperature less than the natural flavor volatilization temperature. The inert gas flavorant stream is conducted through the vegetable oil while maintaining the vegetable oil at a temperature less than the volatilization temperature of the flavored oil so as to deposit natural flavorant components in the vegetable oil to provide a vegetable oil having the derived natural flavor.

Abstract: An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.